Coleslaw Salad with Plant Based Chick’n is a delicious, quick and easy to make salad. It delivers the heat from the spicy, plant based chicken fillets cut into strips, and it was topped with a creamy tahini dressing.
Coleslaw Salad with Plant Based Chick’n
Ingredients:
12 oz bag of prepared coleslaw
1/2 cup of grated Plant Based Parmesan Cheese
1 Package of Spicy Plant Based Chick’n filets
1/2 white onion, chopped
1/2 cup of green olives, sliced
Tahini Dressings
1/2 cup of tahini
3 tablespoons of apple cider vinegar
2 tablespoons of olive oil
3 tablespoons of soy sauce, reduced sodium
1 teaspoon of Italian seasoning
2 tablespoons of lemon juice
Pinch of Himalayan salt and pepper
2 cloves of garlic, minced
Directions:
Prepare dressing ingredients in a small bowl, whisk until smooth. Set aside.
-Bake plant based chick’n filets on a baking sheet with parchment paper according to directions on packaging.
-To assemble salad add coleslaw to a bowl along with Parmesan cheese, onion and tahini dressing. Mix to combine.
-Slice thin the spicy plant based chick’n then add to the top of the salad.
-Garnish with fresh basil, serve and enjoy!
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